Call it a giant potato pancake, latkes or potato pie, one thing is for sure. This Swiss rosti is the potato side dish taken up a notch. Grated potatoes are mixed with shredded Parmesan cheese and fresh thyme and layered with a pungent goat cheese. Baked until crispy perfection and devoured in no time.
Potato Rosti With Parmesan And Goat Cheese
Aren’t you just tired of making the same old mashed potato for Thanksgiving? Well, I’m not:) I can make it over and over again, because it’s d-e-l-i-c-i-o-u-s. Anyways, I’m a new recipe junkie. I love playing around with the ingredients and discovering new ways of incorporating them. Since potato is such a versatile vegetable and tastes great regardless of how you make it, I decided to take mashed potato up a notch and made a grated potato pie, which is Potato Rosti.
Rosti or Rösti is a Swiss potato dish. If you’ve never tried Swiss cuisine before, now is a great time to familiarise yourself with it. Rosti takes very little time to prepare. Oven will do the main job.
Basic potato Rosti mainly consists of potatoes, but to intensify the taste, I’ve added a little Parmesan and goat cheese. Fresh thyme enhances the flavor making it a perfect side dish for the holidays.
I recommend eating Rosti right away while its still warm, but if you want to prepare it a couple hours in advance, make sure to warm it up in the oven or microvawe right before serving.
- 2.5 pounds russet potatoes (about 3 large potatoes), peeled
- ½ cup Parmesan cheese, shredded
- 2-3 oz goat cheese, crumbled
- 1 tablespoon fresh thyme leaves
- ½ tablespoon salt
- Preheat the oven to 425 F.
- Position 1 rack on the lowest level and one rack on the highest.
- Parboil potatoes in a big pot of salted water until it is almost cooked through, about 25 minutes. Drain and cool.
- Grate potatoes on box grater or in a food processor, add Parmesan, thyme and salt.
- Mix well.
- Cover an ovenproof skillet with a parchment paper and add half of the potato mixture. Press down as firmly as possible.
- Scatter goat cheese all over and add the remaining potato mixture. Press down again and put it into the oven on the lower rack.
- Bake for 40 minutes until the edges of the Rosti are brown.
- Remove from the oven and let it cool slightly.
- Heat broiler.
- Using a flat plate, place it over Rosti and quickly invert the skillet and plate together.
- Remove the parchment paper and carefully (skillet is still hot) lay over a new piece of parchment paper onto a skillet.
- Slide Rosti back into a skillet and put under the broiler on the upper rack.
- Broil until top is golden brown.
- Remove from the oven, transfer onto a cooling rack and serve immediately.
I’d love to connect with you on social media. Follow me on: